Easy Chicken Enchiladas from Reynolds®

4.7
(10)

Give this classic Tex-Mex dish a fresh update by adding butternut squash or sweet potato.

2
2
Prep Time:
40 mins
Cook Time:
20 mins
Total Time:
1 hrs
Servings:
8
Yield:
8 servings

Ingredients

  • Reynolds Wrap® Pan Lining Paper

  • Reynolds Wrap® Aluminum Foil

  • 2 (14.5 ounce) cans diced fire-roasted tomatoes

  • 1 cup salsa

  • 1 tablespoon chili powder

  • 8 (8 inch) flour tortillas

  • 1 tablespoon canola oil

  • 1 cup peeled, chopped butternut squash or sweet potato

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 (15 ounce) can black beans, rinsed and drained

  • 1 cup shredded cooked chicken

  • 1 ¼ cups shredded Monterey Jack cheese, divided

Directions

  1. Preheat oven to 350 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.

  2. Combine the undrained tomatoes, salsa, and chili powder in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly thickened, stirring occasionally and mashing with the back of a spoon.

  3. Stack tortillas; wrap tightly in Reynolds Wrap® Aluminum Foil.

  4. Bake tortillas about 10 minutes or until warm.

  5. Heat oil in a large skillet over medium heat. Add squash, onion, and garlic; cook and stir for 8 to 10 minutes or until vegetables are tender. Remove from heat. Stir in half of the tomato mixture, the black beans, chicken, and 3/4 cup of the cheese.

  6. Divide the black bean mixture among the warm tortillas; roll up the tortillas. Arrange the rolled tortillas, seam sides down, in the prepared baking dish. Spoon the remaining tomato mixture over the tortillas. Sprinkle with the remaining 1/2 cup cheese.

  7. Bake, uncovered, about 20 minutes or until heated through.

REYNOLDS KITCHENS TIP:

Baked cheesy enchiladas may taste delicious, but can be messy when it's time to wash dishes! For a much easier cleanup, line your dish with pan lining paper when preparing these chicken enchiladas. You can make this dish ahead of time too; just cover with a sheet of foil and store in the freezer. To reheat, remove the foil and place in the refrigerator for 1-2 days to thaw. Then bake uncovered for 50 to 60 minutes at 350 degrees F and enjoy!

Nutrition Facts (per serving)

377 Calories
12g Fat
48g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 377
% Daily Value *
Total Fat 12g 16%
Saturated Fat 5g 24%
Cholesterol 29mg 10%
Sodium 1025mg 45%
Total Carbohydrate 48g 18%
Dietary Fiber 8g 27%
Total Sugars 5g
Protein 18g
Vitamin C 8mg 38%
Calcium 196mg 15%
Iron 3mg 19%
Potassium 473mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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